Sisis Corn Pudding Recipes

SISI'S CORN PUDDING

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch oval or rectangular baking dish. Heat 1 tablespoon butter in heavy medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes; cool in skillet.
• Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tablespoons butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.
• Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.

SWEET CORN PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease casserole dish.
• Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
• Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
• Pour into casserole dish and bake for 35 minutes or until set.

SWEET CORN PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Butter a glass 12 by 10-inch baking dish and set aside
• In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.

KATHY'S SOUTHERN CORN PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
• Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

CORN PUDDING

Steps:

• Combine sugar, flour, baking powder and salt.
• Whisk together eggs, cream, and butter.
• Gradually add sugar mixture, whisking until smooth; stir in corn.
• Pour into a lightly greased oblong baking dish.
• Bake at 350 degrees for 45-60 minutes OR until golden brown and set.
• Let stand 5 minutes.

CORN PUDDING

Steps:

• Heat the oven to 350 degrees F. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.
• Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly.
• Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.

JOAN AND JOHN'S CORN PUDDING

Steps:

• Thaw the corn (preferably in the refrigerator overnight), rinse and let drain in a colander.
• Chop onion, garlic, and fresh thyme.
• Cook the bacon and drain on paper towels to remove as much grease as possible -crumble.
• Preheat oven to 350°F Butter a 2-quart baking dish and set aside.
• In a large skillet or saucepan, melt the four tablespoons of butter over medium - high heat. Add the onions and cook stirring for two minutes. Add the garlic and cook, stirring, for an additional minute. Add the flour and cook, stirring, until the mixture begins to turn golden, about five minutes. Add two teaspoons of the thyme, all but one cup of the corn, salt and stir to warm the corn, about four minutes. Set aside and let cool.
• In a large bowl, whisk the eggs, cream, and sugar until frothy. Add the remaining one teaspoon of thyme and black pepper.
• Put one cup of the custard mixture (above) and one cup of corn in a food processor or blender and blend until smooth.
• Combine the corn mixture from the skillet/saucepan and the blended corn mixture into the bowl with the custard mixture. Add the crumbled bacon and sliced green onions and stir until thoroughly blended.
• Pour into the prepared two quart casserole dish and put into the heated oven. Bake until the custard is set and a knife inserted into the center of the dish comes out clean - about 60 minutes.
• Remove from oven and let rest at least ten minutes before serving.

SWEET CORN AND RICE PUDDING

Steps:

• Combine rice, skim milk, sugar and vanilla in a medium saucepan over medium-low heat. Bring to a gentle simmer, cover, and cook until milk is nearly absorbed by rice (about 30 to 40 minutes). Remove from heat, and cool.
• Scrape kernels off corncobs, and run through a vegetable juicer. Run pulp through vegetable juicer again. Skim foam from top. You will need 2 cups of juice.
• Combine cooled rice and corn juice in a large saucepan. Heat over low flame, stirring occasionally until rice reaches the consistency of pudding (about 5 to 6 minutes). Be careful to keep rice moving, especially once the mixture becomes hot. Stir in ginger. Season with salt, and refrigerate 2 hours or overnight if desired.
• Meanwhile, heat riesling over low heat until it is too hot to touch, but not simmering. Pour over raisins, and let bloom for two hours. Drain, and combine with honey.
• To serve, spoon rice pudding into six chilled bowls, and top with raisins and toasted almonds.